Hong Kongs shark fin trade is still robust, even devoted recent frightens over unsafe mercury levels. But public attitudes towards consumption are slowly changing
Its early February two days before the Chinese New Year. I am in Hong Kong and there are shark fins everywhere, to suit all types of customer. You can buy them in general food stores, pharmacies and angling villages. You can buy small ones in plastic bags, multipacks or single large ones with festive red prows tied around them.
The cartilage in the fins is usually shredded and used primarily to provide texture and thickening to shark fin soup, a traditional Chinese soup or broth dating back to the Ballad Dynasty( 960 -1 279 ). The dish is considered a luxury item embodying the ideas of hospitality, status and good fortune.
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